Name: Everything Bagel Baked Wings
Ingredients: 12 chicken wings 1.5 TBSP black peppercorns ¼ cup everything bagel seasoning (or to taste) 3 tsp baking soda ¼ cup olive, grape seed, canola, or vegetable oil 2 TBSP paprika For the Buttermilk Chive Dipping Sauce ⅔ cup mayonnaise ⅓ cup buttermilk (or more/less, depending on your consistency preference) 1 – 2 TBSP chopped chives 2 tsp apple cider vinegar Freshly cracked black pepper, to taste You will also need: parchment paper

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A mashup of favorites today, we’ll create the most flavorful, crunchy, savory coating for a platter of chicken wings, thanks to a pre-made Everything Bagel spice blend. These Everything Bagel Baked Wings are a fam favorite in my house – they disappear quickly.

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Slathered or dunked into the cool and creamy Buttermilk-Chive Dipping Sauce, they’re honestly tough to beat.

This baked chicken wings recipe is actually the first in a two-part wings-travaganza (ahem) that I’ve got going on here on MKL this week. In a few days, I’ll share a brown sugar and chili baked chicken wings recipe that is equally as juicy and incredible, but just with a different flavor profile.

Honestly, I usually make both at the same time and enjoy having a couple of totally different wing varieties from which to choose. Makes people feel like they’re at a sports bar, or whatever.

Okay, maybe not my kids. But you get the idea. My entire family – kids and adults alike – absolutely love it when I make wings, because they’re never not the absolute best thing. I’ll share a few easy tips for total wing domination below.

Tips and Tricks for the Best Baked Chicken Wings

Rest is best. Once you’ve gone and coated the wings to high heaven with the amazing spice blend – you’ll want to allow them some time to both marinate and air dry a bit. Just leave the tray of wings on your kitchen counter for 30 minutes prior to throwing them in the oven. That’s all you really need. However, if you have the time and plan in advance. Making these wings early in the day and letting then marinate, uncovered, in the fridge for as long as possible is best. Just be sure to allow them time to come up to room temperature before cooking.
Speaking of that, room temp is also best. Similar to how beef/steak cooks more evenly and just better when the cook begins from room temp (instead of super cold from the fridge) the same rule of thumb applies to chicken. Even if you allow the wings to marinate/air dry in the fridge for a while, just let them come up to temp before baking.
Baking soda. This little addition might raise some eyebrows, but it will help the skin really get nice and crispy as it cooks. I call for a bit more in my recipe here than you might see elsewhere, but it really lends a hand in the crisping department.
Mind your salt. Everything bagel spice blends are everywhere now – you can find them at just about any supermarket in America these days, right in the spice aisle. I find that it makes for a really fun and memorable coating to some simple baked chicken wings – just make sure your coating isn’t too salty before tossing your chicken in it. It’s easy to control, just add more paprika to counter act the salt if need be or go light on your coating. Up to you!

What you’ll need:

12 chicken wings

1.5 TBSP black peppercorns

¼ cup everything bagel seasoning (or to taste)

1 TBSP black peppercorns

3 tsp baking soda

¼ cup olive, grapeseed, canola, or vegetable oil

Paprika, for sprinkling

For the Buttermilk Chive Dipping Sauce

⅔ cup mayonnaise

⅓ cup buttermilk (or more/less, depending on your consistency preference)

1 – 2 TBSP chopped chives

2 tsp apple cider vinegar

Freshly cracked black pepper, to taste

You will also need: parchment paper

How to make these Everything Bagel Baked Wings: The Step-by-Step

Place the peppercorns on a large sheet pan and, using a heavy-bottomed implement such as a cast iron skillet or a glass mixing bowl (this is what I use since I’m using one anyway), crush the peppercorns until they’re mostly cracked. You don’t have to get every single one, just most of them; takes a few minutes. Rock the bowl/skillet over the peppercorns so the edges can crack them open. Pour the cracked pepper into a large mixing bowl.
To the pepper, add the everything bagel seasoning, baking soda, and paprika. These bagel seasonings are usually salty, so no need to add any more salt. Add the oil until you have something that resembles wet sand. I recommend tasting your seasoning paste/mix now, as this will tell you how heavily to coat your wings – you might not want to use all of it.
Add the wings to the bowl and toss well to fully coat on all sides. Allow the mixture to “marinate” the wings on the counter for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F. Adjust the rack to the middle third of the oven. Cover a large baking sheet with parchment paper and arrange the wings in a single layer. Bake for 35 minutes, rotating the pan halfway through.
Broil the wings on high for a minute or two at the end, to really get the skin nice and crispy (keep an eye on them). Serve the wings with the sauce (see below).

For the Buttermilk-Chive Dipping Sauce

Combine the saue ingredients in a small bowl, stir to mix well, and serve with the wings.

If you like the looks of these Everything Bagel Baked Wings, you might also enjoy:

Honey Buffalo Chicken Meatballs with Slaw

Filipino Chicken Adobo with Coconut Rice